Layered Mediterranean Tuna Spread Food

LAYERED MEDITERRANEAN TUNA SPREAD

Layered Mediterranean Tuna Spread image

Cream cheese spread and canned tuna helps a colorful layered dip come together in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 15m

Yield 16

Number Of Ingredients 9

Ingredients

1 container (8 oz) chives-and-onion cream cheese spread
1 shallot, finely chopped
1 teaspoon Italian seasoning
1/2 cup pitted niçoise or kalamata olives, cut in half
1 can (6 oz) albacore tuna, well drained, broken into chunks
1 medium tomato, seeded, coarsely chopped
1 hard-cooked egg, finely chopped
1 tablespoon chopped fresh parsley
48 crackers

Steps:

In small bowl, mix cream cheese, shallot and Italian seasoning until well blended. Spread in 8-inch circle on serving plate.
Top with olives, tuna, tomato, egg and parsley. Serve with crackers.

Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 0 g, TransFat 0 g

MEDITERRANEAN FISH SANDWICHES

Mediterranean Fish Sandwiches image

This is originally from Giada at Home and titled Mediterranean Halbut Sandwiches, but I added a bit to the filling, and an optional topping. If you add the prosciutto, omit the extra 1/8 tsp of salt. This just looked so good on her show. I think it would lend itself well to other fish, therefore I changed the title since halibut isn't available in many areas.

Provided by breezermom

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

vegetable oil cooking spray
1 (12 ounce) halibut fillets, skinned (or other firm white fish fillets of your choice)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cavanders all purpose Greek seasoning
extra-virgin olive oil, for drizzling
1 loaf ciabatta, ends trimmed, halved lengthwise
2 tablespoons extra-virgin olive oil
1 garlic clove, smashed, peeled, and halved
1/3 cup mayonnaise
1/4 cup sun-dried tomato, chopped
1/4 cup fresh basil leaf, chopped
2 tablespoons fresh parsley leaves, chopped
1 tablespoon capers, drained
1 green onion, thinly sliced
1 large lemon, zest of
1/2 teaspoon kosher salt
1/8 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 cups arugula
4 thin slices prosciutto (optional, if you use this, omit the additional 1/8 tsp salt)

Steps:

For the fish: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
Season the halibut on both sides with the salt, pepper, and greek seasoning. Place on the baking sheet and drizzle with oil. Bake until the fish is cooked through and the flesh flakes easily with a fork, 10 to 15 minutes. Set aside to cool completely, about 20 minutes.
For the bread: Preheat a grill pan or a large nonstick skillet over medium-high heat. Remove some of the dough from the top half of the bread. Brush the cut-sides of the bread with olive oil. Grill the bread until golden, 1 to 2 minutes.
While the bread is cooking, smash the garlic with the side of a large chef's knife, cut off the end, and peel. Rub the cooked surface of the bread with the cut side of the garlic.
For the filling: In a medium bowl, combine the mayonnaise, sun-dried tomatoes, basil, parsley, capers, green onion, lemon zest, salt, and pepper.
Using a fork, flake the cooked fish and add to the filling. Mix until incorporated. Place the filling on the bottom half of the bread. Top with arugula. Add the top half of the bread and cut into 4 equal-sized sandwiches.

Nutrition Facts : Calories 247.3, Fat 14.9, SaturatedFat 2.2, Cholesterol 56.5, Sodium 839.1, Carbohydrate 8, Fiber 1, Sugar 2.9, Protein 20.6

LAYERED TUNA POTATO CHIP CASSEROLE

Layered Tuna Potato Chip Casserole image

Make and share this Layered Tuna Potato Chip Casserole recipe from Food.com.

Provided by pink cook

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 cups potato chips, coarsely crushed (or use Ritz cracker crumbs)
2 (7 ounce) cans albacore tuna in water, drained (I use StarKist with Omega 3)
1/2 cup frozen petite sweet peas (or use green olives, sliced)
2 tablespoons minced onions
1 (4 ounce) jar pimientos, sliced
1 (10 3/4 ounce) can condensed cream of celery soup (I use reduced fat)
2 cups cheddar cheese, shredded

Steps:

Preheat oven to 350°F Lightly grease a 2 quart casserole dish. Spread 1 cup crushed potato chips (or crackers) evenly on bottom of casserole dish.
Next, layer 1 can of tuna, ½ of peas, ½ of onions, red pimientos and ½ of soup. Sprinkle cheddad cheese on top of this.
Repeat layering with tuna, peas, onion, pimientos and soup. Finish with a layer of chips, and top shredded cheese.
Bake in preheated oven for 20 to 25 min, or until bubbly and golden brown.

Nutrition Facts : Calories 439.2, Fat 25.4, SaturatedFat 13.6, Cholesterol 111.4, Sodium 1325.5, Carbohydrate 10.7, Fiber 2, Sugar 3.4, Protein 41

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